Braised Short Ribs Recipe

[Kardel]

Looking for a comforting and hearty dish that's perfect for special occasions or cozy family dinners? These Braised Short Ribs are the ultimate comfort food. Slow-cooked until tender and falling off the bone, they're infused with rich flavors that will have everyone coming back for seconds.
1043×943
97.9 kB

Ingredients:

• 4 pounds beef short ribs, bone-in
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Season Short Ribs: Season the short ribs generously with salt and pepper.
3. Sear Short Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until they are browned on all sides, about 3-4 minutes per side. Transfer the browned short ribs to a plate and set aside.
4. Saute Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Deglaze Pan: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
6. Add Remaining Ingredients: Stir in the beef broth, tomato paste, fresh thyme sprigs, and bay leaves. Return the browned short ribs to the pot, nestling them into the liquid.
7. Braise Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is tender and falling off the bone.
8. Serve: Once the short ribs are done, remove them from the oven. Discard the thyme sprigs and bay leaves. Serve the short ribs hot, spooning the sauce and vegetables over the top. Garnish with chopped fresh parsley, if desired.
9. Enjoy: Dive into these succulent Braised Short Ribs and savor the rich flavors and tender texture that make them a true comfort food classic!

Whether you're celebrating a special occasion or simply craving a comforting meal, these Braised Short Ribs are sure to impress. Enjoy the deliciousness!

 

[johnlloyd]

Looking for a comforting and hearty dish that's perfect for special occasions or cozy family dinners? These Braised Short Ribs are the ultimate comfort food. Slow-cooked until tender and falling off the bone, they're infused with rich flavors that will have everyone coming back for seconds.
1043×943
97.9 kB
View attachment 3965
Ingredients:

• 4 pounds beef short ribs, bone-in
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Season Short Ribs: Season the short ribs generously with salt and pepper.
3. Sear Short Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until they are browned on all sides, about 3-4 minutes per side. Transfer the browned short ribs to a plate and set aside.
4. Saute Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Deglaze Pan: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
6. Add Remaining Ingredients: Stir in the beef broth, tomato paste, fresh thyme sprigs, and bay leaves. Return the browned short ribs to the pot, nestling them into the liquid.
7. Braise Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is tender and falling off the bone.
8. Serve: Once the short ribs are done, remove them from the oven. Discard the thyme sprigs and bay leaves. Serve the short ribs hot, spooning the sauce and vegetables over the top. Garnish with chopped fresh parsley, if desired.
9. Enjoy: Dive into these succulent Braised Short Ribs and savor the rich flavors and tender texture that make them a true comfort food classic!

Whether you're celebrating a special occasion or simply craving a comforting meal, these Braised Short Ribs are sure to impress. Enjoy the deliciousness!

Using a combination of beef broth and red wine creates a rich braising liquid, I think. Perfect for tenderizing the ribs!

 

[ambers]

I've been wanting to try braised short ribs for a while now, and this seems easy to follow. Do you typically serve this with mashed potatoes or something else?